Collard leaf in kitchen

Blanching Collards: What It Is and How to Do It

ByStephen Albert

Sharing is caring!

Blanching collards is a simple technique that improves flavor, softens texture, and preserves nutrients—whether for fresh eating or storage.

Collard leaf in kitchen
Collard leaf in kitchen

What Is Blanching?

Blanching is briefly boiling or steaming vegetables before cooling them quickly in ice water. This stops enzyme activity that can cause flavor and color loss.

Why Blanch Collards?

  • Preserves Flavor: Reduces bitterness in the leaves.
  • Improves Texture: Softens tough leaves for easier cooking.
  • Locks in Color: Keeps collards vibrant green.
  • Prepares for Freezing: Essential for long-term storage without loss of quality.

How to Blanch Collards

  1. Wash Thoroughly – Remove dirt, grit, and any damaged leaves.
  2. Trim & Chop – Cut leaves into desired size for cooking or storage.
  3. Boil Water – Bring a large pot of water to a rolling boil.
  4. Add Collards – Submerge in boiling water for 3 minutes (or steam for 5 minutes).
  5. Ice Bath – Immediately plunge into ice water for the same amount of time to stop cooking.
  6. Drain Well – Pat dry or spin in a salad spinner before cooking or freezing.

Tips for Success

  • Work in small batches to keep water hot.
  • Use a timer—overblanching can make leaves mushy.
  • For freezing, pack into airtight freezer bags and label with date.

Blanching collards is a quick step that pays off in taste, texture, and storage life—perfect for both fresh meals and preserving the harvest.

Blanching Collards Chart

Leaf MaturityPreparationBlanching MethodTimePurpose
Young, tenderWash, remove thick stemsBoiling water2–3 minutesPreserve color, flavor, and nutrients
Mature leavesWash, trim stems, cut into manageable sizeBoiling water3–4 minutesSoften texture before freezing or cooking
Any maturityWash, remove stems, pat drySteam blanch4–5 minutesBest for maximum nutrient retention
Any maturityWash, remove stems, spread on trayMicrowave blanch*2–3 minutesQuick, small batches, less equipment

*Microwave blanching is less common and can result in uneven heating—use for small amounts only.

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. Harvesttotable.com has more than 10 million visitors each year.

Similar Posts